Chicken Fried Steak
2 lbs. round steak *** Buy good quality round steak. (Not Minute Steaks or
Cubed Steaks
already tenderized and in a package)
2 eggs
3/4 c. Buttermilk
1 c. all-purpose flour
1 1/2 tsp. Lawry's seasoning salt (For a Cajun flair substitute
Tony Chachere's Cajun seasoning.)
1/4 tsp. pepper
Vegetable oil for frying
The Cream Gravy is the finishing touch.
Serve the steak hot with mashed potatoes and pour the hot gravy over
the steak and the taters.
Cream Gravy (recipe follows)
Cut steak in serving pieces and pound flat with a tenderizer mallet.
(even though you've already had the butcher tenderize it)
Beat eggs with the buttermilk.
Mix flour with seasoning salt and pepper.
Dip steak in egg mixture, then in seasoned flour.
Fry in 1/2 inch of hot oil in a large skillet until brown on both
sides.
Serve with gravy. 4 to 6 servings.
Have the butcher shop cut it in 3 or 4 equal sized pieces and run
each piece through the machine tenderizer at least 3 to 4 times.****
(You will still use the tenderizer Mallet at home. This will make
the steak just melt in your mouth.)
--CREAM GRAVY:--
2 tbsp. butter or drippings
2 to 4 tbsp. all-purpose flour
2 c. milk or half and half, warmed
Salt and pepper
If using butter, melt in skillet. Stir in flour. Remove from
heat; whisk in milk. Return to heat and stir until thickened and
cook until the flour taste is gone. Season to taste with salt and
black pepper. (I like a healthy sprinkling of black pepper.)
HUGS JANET
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